Serve this smoky dip with our Crudites in Baguette Cups.

Advertisement

Ingredients

Directions

  • Preheat oven to 475 degrees. Brush eggplant, peppers, and garlic with oil; place cut side down on a rimmed baking sheet. Cook until eggplant softens and peppers begin to blister, 30 to 35 minutes.

    Advertisement
  • Transfer eggplant, cut side down, to a wire rack set over a rimmed baking sheet. Cook until eggplant softens and peppers begin to blister, 30 to 35 minutes.

  • Pulse eggplant, bell peppers, and garlic in a food processor. Add red-pepper flakes, pine nuts, cumin, cilantro, parsley, and lemon juice. Process until smooth. Season with salt and pepper.

Reviews